MOONG DAL It provides an excellent source of protein, particularly for those adopting vegetarian diets or diets which do not contain much meat. It is typically around 25% protein by dry weight, by weight, cooked (boiled) dal contains 9% protein, 70%...
CHANA DAL is produced by removing the outer layer of black gram and then splitting the kernel. Although machines can do this, it can be done at home by soaking the whole chickpeas and removing the loose skins by rubbing.The best quality chana dal...
MASOOR DAL is made from red lentils. Dal is a Sanskrit term common to many South Asian languages referring to pulses which have been stripped of their outer hulls and split, as well as to the thick, spicy stew prepared therefrom, a mainstay of...
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